Jenna's Roast Pumpkin PHILLY and Tuna Frittatas

• 500g butternut pumpkin, peeled and cut into 1.5cm cubes
• Olive oil spray
• 1 x 185g can tuna in springwater, well drained and broken into chunks
• 1/3 cup roasted red capsicum, chopped
• 3 spring onions, finely chopped
• 250g tub PHILADELPHIA Light Spreadable Cream Cheese
• 4 eggs, lightly beaten
• 1 tablespoon chopped fresh thyme leaves
• Salt and pepper, to taste
• 1 cup grated tasty cheese
• Salad, to serve

1. PLACE the pumpkin onto a paper lined tray and spray with oil. Bake in a hot oven 200°C for 20 minutes or until just tender. Cool slightly.
2. PLACE half the pumpkin into the base of 12 x 1/3 cup paper lined muffin pan. Combine the tuna with the capsicum and spring onions then spoon over the pumpkin.
3. WHISK together the PHILLY and eggs until smooth to make a custard, stir through the thyme then season to taste. Pour the custard evenly into each of the muffin pans then top each with the remaining pumpkin and a sprinkle of cheese. 
4. BAKE in a moderate oven 180°C for 20–25 minutes or until set and golden. Serve immediately with a fresh green salad.

Tip: Cut 15cm squares of baking paper to line the muffin tins.